Extraction Technology and Characters of Bioactive Substances in Foods

Dear Colleagues,

The aging of the population and the development of NCDs in recent decades have led to a search for various strategies to improve quality of life. Among them, consuming healthy foods is considered beneficial for human health in aspects beyond nutrition, as evidenced by the presence of bioactive compounds. The benefits of bioactive compounds include, for example, their role in oxidative stress diseases, cancer, gastrointestinal health, and cardiovascular health, among others.

These compounds can be present in natural foods or added to processed foods. Knowledge of their characteristics (e.g., presence and content in different matrices, interactions with other macromolecules) would allow for establishing their potential benefit for the consumer; on the other hand, the development of new recovery techniques would allow for generating efficient processes both in the quantity and activity or properties of interest of compounds and, therefore, productive development of ingredients or food additives of significant added value.

Thus, this Special Issue of Foods focuses on establishing the characteristics of bioactive compounds in different foods, as well as new recovery strategies from food or their fractions. The issue will provide an overview of the status and future perspectives of use of these compounds and techniques in the food and ingredient industries and in research.

Dr. Carmen Soto-Maldonado
Dr. Andrés Moure
Dr. Cristian Ramírez
Dr. María Salomé Mariotti-Celis
Guest Editors

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